Herb extract influence on the oxidative stability of selected lipids

Journal of Food Biochemistry

Volumn 35, Issue 6, 2011, Pages 1723-1736

  Gramza Michalowska, Anna ^a   Sidor, Andrzej ^a   Hes, Marzanna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; CELLULOSE MATRIX; LIPID ANALYSIS; LIPID SYSTEMS; MENTHA PIPERITA; NUTRITIONAL VALUE; ORIGANUM MAJORANA; OVEN TESTS; OXIDATION PROCESS; OXIDATIVE STABILITY; POLYPHENOL CONTENT; POLYPHENOLS; RANCIMAT; ROSEMARY EXTRACTS; ROSMARINUS OFFICINALIS; SUNFLOWER OIL; THYMUS VULGARIS;

AGENTS; ESSENTIAL OILS; ETHANOL; LIPIDS; MINTS; OXIDATION RESISTANCE; PHENOLS;

PLANT EXTRACTS;

ALLIUM SATIVUM; HELIANTHUS; MENTHA; MENTHA X PIPERITA; ORIGANUM; ORIGANUM MAJORANA; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 83055186586     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00497.x     Document Type: Article

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